In order to bring you the best organic produce, some ingredients may differ from those depicted.
Low Country shrimp and grits
Pescatarian, Protein Plus, Family-Friendly, <600 Calories
2 Servings, 530 Calories/Serving
Shrimp and grits originated centuries ago in the coastal regions of South Carolina and Georgia. Sweet, creamy, and satisfying, this iconic seafood dish is now a national sensation.
In your bag
- ½ cup cornmeal
- ¼ cup grated cheddar
- 1 organic yellow onion
- 2 organic celery ribs
- 1 organic green or other bell pepper
- 1 or 2 cloves organic peeled fresh garlic
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 2 teaspoons vegan Worcestershire sauce
Calories 530, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 700mg (30% DV), Total Carb. 59g (21% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 1g Added Sugars, 2% DV), Protein 30g
Contains: Milk, Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the grits
In a medium sauce pot, bring 2 cups [4 cups] lightly salted water to a boil. Add the cornmeal in a thin stream, whisking constantly. Reduce to a simmer and cook, whisking occasionally, until the cornmeal is tender and the mixture is creamy, 4 to 6 minutes.
Stir in the cheddar, 1 to 2 tablespoons butter (from your pantry), if using, and 2 tablespoons [¼ cup] water, adding more water 1 tablespoon at a time as needed until the consistency is slightly runny. Remove from the heat, season to taste with salt and pepper, and cover to keep warm. While the grits are cooking, prepare the remaining ingredients.
Prep the remaining ingredients
- Peel and finely chop enough onion to measure ¾ cup [1½ cups].
- Finely chop the celery.
- Remove the stem, ribs, and seeds from the bell pepper; finely chop enough pepper to measure ¾ cup [1½ cups].
- Finely chop, press, or grate the garlic.
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
Cook the shrimp and gravy
In a large frying pan over medium-low heat, warm 2 tablespoons [¼ cup] butter (from your pantry) or oil until hot but not smoking. Whisk in the flour and cook, whisking constantly, until the flour mixture is light brown and has a nutty fragrance, 5 to 6 minutes.
Add the onion, celery, and bell pepper and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the vegetable broth and Worcestershire sauce and bring to a boil, then reduce to a simmer. Add the shrimp and cook, stirring occasionally, until the gravy has thickened and the shrimp are firm and cooked through, 2 to 3 minutes for regular shrimp, 3 to 4 minutes for jumbo shrimp. Remove from the heat and season to taste with salt and pepper.
Transfer the grits to individual bowls, top with the shrimp and gravy, and serve.
- Measure the water for the grits.
- Measure the onion and bell pepper.
- Press the garlic (if you have a press).
- Time the cooking.